Sweet & Fluffy Hot Chocolate Cupcakes Recipe: A Cozy Treat

Cozy winter afternoons call for decadent hot chocolate cupcakes that melt hearts instantly.

Rich cocoa flavors dance through each tender crumb, promising pure comfort.

These delightful treats capture the essence of your favorite warm beverage in a delectable handheld form.

Chocolate lovers will swoon over the intense, velvety texture that mimics a steaming mug of classic hot chocolate.

Sweet hints of marshmallow and a sprinkle of cinnamon elevate these cupcakes beyond ordinary desserts.

Indulgent and irresistible, they spark joy with every single bite.

You’ll want to savor every delicious moment of this delightful cupcake experience.

What Makes Hot Chocolate Cupcakes Rich

• Whip up these delightful cupcakes in less than an hour with basic pantry ingredients and minimal baking skills required.
• Perfect for winter gatherings, holiday parties, or a sweet weekend treat that appeals to both kids and adults with its rich, chocolatey flavor.
• Easily customize by topping with whipped cream, marshmallows, or a dusting of cocoa powder for an Instagram-worthy dessert that looks professionally made.
• Transform the classic hot chocolate drink into a delectable cupcake form, offering a unique and nostalgic dessert experience that sparks joy and comfort.

Ingredients You’ll Need for Hot Chocolate Cupcakes

• All-Purpose Flour, Cocoa Powder: Core dry ingredients that provide structure and deep chocolate flavor, opt for unsweetened cocoa powder for rich taste.
• Sugar: Adds sweetness and helps with cupcake texture, choose granulated white sugar for best results.
• Baking Powder, Baking Soda: Essential leavening agents that help cupcakes rise and become fluffy, ensure they are fresh for maximum effectiveness.
• Salt: Enhances overall flavor and balances sweetness, use fine table salt.

• Butter: Provides moisture and richness, use unsalted butter for better flavor control.
• Eggs: Bind ingredients and add structure, choose large room temperature eggs.
• Milk: Adds moisture and helps create smooth batter, whole milk works best.
• Sour Cream: Contributes tanginess and creates tender crumb, full-fat version recommended.
• Vanilla Extract: Adds depth and rounds out chocolate flavor, pure vanilla extract preferred.

• Hot Water, Hot Chocolate: Helps create lighter, more delicate cupcake texture, use freshly boiled water or prepared hot chocolate.
• Whipped Cream: Soft topping that complements chocolate flavor, make fresh or use store-bought.
• Mini Marshmallows: Decorative topping that adds fun and sweetness, optional but recommended.
• Cocoa Powder: Optional garnish for dusting, provides extra chocolate accent.

Bake Hot Chocolate Cupcakes to Perfection

Step 1: Warm Up the Oven

Crank the oven to 350F and grab your muffin tin. Line it with cute cupcake papers.

Step 2: Create Dry Mixture

• Flour
• Cocoa powder
• Sugar
• Baking powder
• Baking soda
• Salt

Whisk everything together until perfectly blended.

Step 3: Blend Wet Ingredients

• Melted butter
• Eggs
• Milk
• Sour cream
• Vanilla extract

Pour the dry ingredients into the wet ingredients and stir gently. Mix just until combined- don’t go crazy with stirring.

Step 4: Add Liquid Magic

Slowly pour in hot water or hot chocolate. Stir gently until the batter looks silky and smooth.

Step 5: Fill and Bake

Carefully pour batter into cupcake liners, filling each about two-thirds full. Slide the tray into the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick- it should come out clean.

Step 6: Cool and Decorate

Let cupcakes rest in the pan for 5 minutes. Transfer to a cooling rack. Once completely cool, top with fluffy whipped cream. Sprinkle with mini marshmallows or dust with cocoa powder for extra charm.

Tricks for Hot Chocolate Cupcake Success

• Select Perfect Ingredients: Use high-quality cocoa powder and fresh dairy products for rich, deep chocolate flavor that elevates the entire cupcake.
• Adjust Batter Consistency: Add hot water gradually and mix gently to create a smooth, thin batter that ensures light and moist cupcakes with delicate texture.
• Control Mixing Technique: Stir dry and wet ingredients just until combined to prevent overmixing, which can result in tough, dense cupcakes that lack tenderness.
• Customize Toppings: Experiment with different garnishes like chocolate shavings, crushed candy canes, or caramel drizzle to personalize your hot chocolate cupcakes for various occasions.
• Maintain Proper Baking Time: Watch cupcakes closely during baking and test with a toothpick to avoid overbaking, ensuring a soft, moist crumb that mimics the comforting warmth of hot chocolate.

Keep Hot Chocolate Cupcakes Moist and Tasty

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days, keeping them fresh and preventing marshmallow hardening.
• Keep unfrosted cupcakes at room temperature in a sealed container for 1-2 days to maintain moisture and softness.
• Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer bag. Freeze for up to 2 months, thawing at room temperature before serving.
• Warm refrigerated cupcakes in the microwave for 10-15 seconds, or let them sit at room temperature for 15-20 minutes before enjoying to restore their original texture and flavor.

What Matches Well with Hot Chocolate Cupcakes

• Warm up your hot chocolate cupcakes with a steaming mug of fresh-brewed coffee or rich hot cocoa, enhancing the dessert's chocolatey depth and creating a delightful winter treat.
• Serve alongside vanilla bean ice cream or a dollop of whipped cream to balance the cupcake's rich chocolate flavor and provide a cool, smooth contrast to the warm cake.
• Garnish the plate with cinnamon sticks, crushed peppermint, or caramel drizzle to add extra layers of flavor and create a visually appealing dessert presentation that tantalizes all senses.
• Include roasted almonds, toasted hazelnuts, or pecan brittle as a crunchy accompaniment, introducing a delightful textural element that complements the cupcake's soft, moist crumb.

Hot Chocolate Cupcake Variations Worth Baking

• Dairy-Free Delight: Swap milk and sour cream with almond milk and coconut yogurt. Use dairy-free butter or vegetable oil for a lactose-free version that maintains the rich chocolate flavor.
• Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are certified gluten-free to create a safe alternative for those with wheat sensitivities.
• Vegan Chocolate Cupcakes: Use flax eggs instead of regular eggs, plant-based milk, and vegan butter. Top with aquafaba-based marshmallow frosting for a completely plant-based treat that doesn't compromise on taste.
• Reduced Sugar Version: Substitute some sugar with stevia or monk fruit sweetener. Use dark cocoa powder and add a touch of cinnamon to enhance the chocolate flavor while cutting down on overall sugar content.

Hot Chocolate Cupcakes Recipe

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4.7 from 11 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Chocolate lovers rejoice with these indulgent hot chocolate cupcakes, a delightful dessert combining rich cocoa and marshmallow magic. Creamy chocolate frosting and mini marshmallow garnishes create a sweet winter wonderland you’ll crave all season long.

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Ingredients

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Dry Ingredients:

• 1 cup (120 grams) all-purpose flour
• ½ cup (50 grams) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (150 grams) granulated sugar

Wet Ingredients:

• ½ cup (113 grams) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120 milliliters) milk
• ¼ cup (60 milliliters) hot water

Frosting and Garnish:

• 2 cups (200 grams) mini marshmallows
• ½ cup (113 grams) unsalted butter, softened
• 2 cups (240 grams) powdered sugar
• ½ teaspoon vanilla extract
• 12 tablespoons milk (as needed for consistency)
• Cocoa powder or grated chocolate (optional)
• Mini marshmallows or chocolate sprinkles

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Instructions

1. Create a cozy baking environment by warming the oven to 350F (175C) and arranging cupcake liners in a muffin tin.
2. Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in a medium mixing bowl, thoroughly whisking to eliminate any potential lumps.
3. In a separate larger bowl, blend melted butter, eggs, milk, sour cream, and vanilla extract until the mixture achieves a consistent, silky texture.
4. Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to prevent overmixing, which can result in dense cupcakes.
5. Introduce hot water or hot chocolate to the batter, stirring delicately until the mixture transforms into a smooth, liquid consistency.
6. Distribute the batter evenly into cupcake liners, filling each approximately two-thirds full to allow room for rising during baking.
7. Place the muffin tin in the preheated oven and bake for 18-20 minutes, verifying doneness by inserting a toothpick into the center – it should emerge clean.
8. Remove cupcakes from the oven and let them rest in the pan for 5 minutes to stabilize their structure.
9. Transfer cupcakes to a wire cooling rack, allowing them to reach room temperature completely.
10. Embellish the cooled cupcakes with a generous swirl of whipped cream, garnishing with mini marshmallows or a light dusting of cocoa powder for an extra touch of indulgence.

Notes

• Use room temperature ingredients to ensure smooth mixing and even baking of cupcakes.
• Sift cocoa powder and flour together to prevent lumps and create a more delicate texture.
• Replace sour cream with Greek yogurt for a lighter, tangier version of the cupcakes.
• For a gluten-free option, swap all-purpose flour with a gluten-free flour blend and add xanthan gum for better structure.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 21 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg